Chicken Greek Salad

60°C (140° F)
Temperature
Sous vide time
4 People
Serves
Easy
Difficulty
Nomiku Blog
Source

Ingredients

Chicken

  • 2 small chicken breasts, about 1 pound
  • 1/2 tsp salt
  • Ground black pepper
  • 1 TBSP extra virgin olive oil

Pickled Red Onion

  • 1 small red onion, peeled and sliced 1/8 inch thick
  • 1/4 cup white vinegar
  • 1/8 cup granulated sugar
  • 1/8 cup water

Dressing

  • 1 each garlic clove, crushed into a paste
  • 1 TBSP red wine vinegar
  • 1 TBSP lemon juice
  • 1 TBSP dijon mustard
  • 1/2 tsp honey
  • 1 TBSP tahini paste (optional)
  • Ground black pepper
  • 1/4 cup extra virgin olive oil
  • 2 TBSP chopped dill
  • 1/2 tsp chopped fresh oregano

Salad

  • Chicken, onions, and dressing from above
  • 3/4 cup halved, pitted kalamata olives
  • 1 Cup halved cherry tomatoes
  • 2 Cups persian cucumbers cut into 1/4 inch half moons
  • 1 Cup bulgur wheat or cous cous, cooked according to package instructions
  • 3 Cups baby arugula
  • 1/2 Cup picked parsley leaves
  • 1/2 Cup crumbled feta cheese

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Directions

Chicken

  1. Preheat Nomiku water bath to 60°C (140°F). Season chicken with salt and pepper, seal with olive oil in a bag using water displacement method.
  2. Cook for 90 minutes.
  3. Remove from water bath and cool. Once cool, cut chicken into 3/4 inch cubes.

Pickled Red Onion

  1. Preheat Nomiku water bath to 80°C (176°F).
  2. Place onion, vinegar, water, and sugar in plastic bag and seal using the water displacement method, keeping onions as flat as possible (in a single layer).
  3. Cook for 5 minutes, then remove from bath and allow to cool. Onions will have turned bright pink. Once cool, the onions can be drained from their liquid and used immediately, or kept in liquid and refrigerated indefinitely.

Dressing

  1. Whisk together all ingredients except olive oil and herbs in a medium bowl.
  2. While whisking, slowly add the oil in a thin stream to emulsify. Stir in dill and oregano.
  3. To assemble salad, combine all ingredients in a large mixing bowl and toss thoroughly to coat with dressing.

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